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Ingredients: 2 small Head red leaf lettuce 1 Bunch(s) Arugula 1 small Head radicchio 12 Fresh shiitake mushrooms 24 Chinese pea pods 4 Fresh medium abalone 2 Limes,or more (juice only) 1 1-in. fresh gingerroot 1 Tablespoon(s) Rice vinegar 2 Tablespoon(s) Dark soy sauce 4 Tablespoon(s) Extra-virgin olive oil Directions: paper-thin slices. *You may substitute watercress instead of arugula. **May use red cabbage instead of radicchio. ***Gingerroot should be peeled and grated. Rinse and dry lettuce, arugula and radicchio. Discard mushroom stems and slice tops in thin vertical slices. Rinse and dry peas. Remove abalone from shells, using handle of heavy spoon to break muscle attachments. Reserve shells. Clean abalone well, discarding undesirable parts. Clean shells thoroughly, dry and set aside. Using meat slicer, slice abalone muscle crosswise into tissue-thin pieces. If abalone can't be sliced tissue-thin, slice thin as possible and pound each slice on flat surface with mallet or flat end of cleaver until tender and almost transparent but not shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and grind or two of fresh pepper in bowl. Add abalone slices and toss to coat well. Marinate 15 to 20 minutes, stirring occasionally. Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3 tablespoons olive oil in small bowl. Tear lettuce, arugula and radicchio into coarse pieces and place in large bowl. Toss with dressing oil. Arrange greens in abalone shells or on serving plates. Set aside. Heat remaining 1 tablespoon olive oil in skillet or saute pan, add mushrooms and peas and season to taste with salt and pepper. Stir-fry briefly, just until peas turn bright green. Remove from heat and toss to mix well. Pile hot mixture on top of greens in abalone shells. Top with abalone slices. Garnish with lime or lemon wedges, if desired.
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Bake for 12-15 minutes; add water if you see liquid drying out Summer salad with blueberries In a small bowl, whisk together ginger, vinegar, lemon juice, and salt. In a serving bowl, combine scallions, jicama, honeydew, bell pepper, and blueberries. Pour ginger mixture over salad and toss to combine (can be made 30 minutes before). Just before White bean salad with green olives Drain, rinse and drain white beans. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a li Pigeon peas & rice salad * A combination of garlic powder, onion powder, thyme, yellow mustard, paprika, cumin and crushed bay leaf may be used in place of purchased Caribbean spice blend. Pick over and rinse peas well. In a saucepan over medium-high heat, bring pe Chicken and orange salad NOTE: Finely chop the scallions or green onions including a few green tops. Oranges should be pared and sectioned, or can be unpared, cut into wedges. Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 Caramel apple salad Mix cored & diced apples, raisins, celery and walnuts well. Mix butterscotch pudding and plain yogurt well. Mix pudding mixture with apple mixture well and refrigerate for at least an hour before serving. Enjoy. Spinach salad with orange vinaigrette Preheat the oven to 350 degrees F. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator. In a blender, combine the orange zest, or Winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fenne Magic pan orange almond salad Shaking constantly, toast almonds in skillet over low heat till golden brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces. Place with green onions and mandarin oranges in large salad bowl. Dressing: Combi Abalone chowder Dice abalone, add to potatoes and let simmer in pot with water. Fry bacon until crisp, drain and set aside. In the bacon fat, cook onion, celery until nearly done. Pieces should be slightly crunchy. Drain and add vegetable and butter to abalone. S Arugula salad with orange segments and orange vinaigrette Quick waldorf salad Combine apples, celery, pecans, and salt; toss lightly. Add sour cream and yogurt; toss again lightly. Bing cherry salad Cream cheese and add cherry juice. Drain pineapple. Mix with marshmallows. Whip cream and fold into fruits. Refrigerate. Allow to cool several hours. 24 hour green salad Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the above another layer of lettuce. Spread mayonnaise over top - spreading completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese, then bacon. Do not cover. R Tuna and potato salad Blanch the defrosted green beans for 2 minutes in boiling water. Drain and plunge in cold water. Drain. Place the cooked potatoes, beans and tuna in a salad bowl. Mix the anchovies and pesto with the mayonnaise and pour onto the salad. Add "texas caviar" salad In a medium skillet heat oil; cook squash, peppers, garlic and cumin, uncovered, for 8 minutes or till squash is tender, stirring occasionally. Remove from heat; let cool. Combine squash mixture with peas, green onion, cilantro, and salt. Cover an Asparagus salad with raspberry vinegrette Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetabl French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy. variations add one to three of the following options to the basic dressing. 1 teaspoon mayonnaise 1/2 Tablesoon minced shallots 1 Fresh broccoli salad Combine salad ingredients in bowl. Mix dressing ingredients (sugar, mayo and vinegar) and add to broccoli mixture. Twistin' pasta salad In large bowl, blend Italian dressing, mustard and pepper. Add remaining ingredients; mix well. Cover; chill thoroughly. Refrigerate leftovers. Mexican corn salad Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add French dressing and mix well. Serve in lettuce cups. SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman. Spinach salad with blue cheese, spiced walnuts, pears and po For Spiced Walnuts: Preheat oven to 300F . Line baking sheet with foil. Spray foil lightly with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl to blend. Add walnuts and toss to coat well. Spread walnuts in single layer on prepa Marinated bean salad In a screw-top jar combine vinegar, oil, and sugar; cover and shake well. In a large mixing bowl combine the garbanzo beans, wax beans, kidney beans, green pepper, carrot, and onions. Pour vinegar mixture over vegetables and stir lightly. Cover an Sadie's shrimp salad dressing Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice, worcestershire sauce, and mustard, and ketchup. Black-eyed peas and rice salad COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. M Merida salad Holding fruit over a bowl to catch juice, use a sharp knife to cut peel and all white membrane from oranges, tangerines, and grapefruit; then cut segments free. Core and thinly slice apples. Arrange fruit in a shallow serving dish and sprinkle with Hot shrimp salad on crostini Most people hate to clean shrimp, but these days they're sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. It's less expensive that way! 1. Pl Melon and prawn salad In a small bowl, combine the mayonnaise, sour cream, lime juice, chutney, and curry. Chill. Peel and seed the melons. Cut the melons into geometric shapes or slices. Add the melon and prawns to the mayonnaise mixture and toss gently. Raspberry vinaigrette salad Blend ingredients for vinaigrette dressing. Pour dressing over lettuce and fruit just before serving. Sprinkle with nuts. Iced banana berry salad 1. Stir sugar, sour cream, lemon peel, lemon juice, in a chilled small mixer bowl. 2. Beat chilled whipping cream at high speed until whipping cream peaks. 3. Fold whipped cream, vanilla, bananas, and berries into sour cream mixture. 4. Pour into ? cup di Broccoli-tomato salad Combine the broccoli, tomatoes, onion and olives in a large bowl. Pour the dressing over the salad and toss to mix. Add the feta cheese and toss again. Chill for at least 30 minutes before serving. Calico salad Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti Three bean salad 2 In a bowl, combine beans, onion, and bell pepper. In a screw-top jar combine the vinegar, oil, sugar, celery seed, mustard, and garlic. Cover and shake well. Pour over vegetables, stir lightly. Cover and chill for 4 to 24 hours, stirring often.